Ingredients
Ingredients
For the crust:
- 1¾ cup (≈ 200 g) graham cracker crumbs, (or digestive biscuits)
- 2 tbsp sugar
- 7 tbsp (≈ 100 g) unsalted butter, melted
For the filling:
- 3 cups (≈ 700–800 g) cream cheese, room temperature
- 1 cup (≈ 200 g) granulated sugar
- 3 large eggs
- ¾ cup (≈ 200 ml) sour cream, or heavy cream
- 1 tbsp cornstarch, (optional, for a firmer texture)
- 1 tsp vanilla extract
Cherry Topping:
- 2¾ cup (≈ 400 g) pitted cherries, (fresh or frozen)
- ½ cup (≈ 100 g) sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp lemon juice
Instructions
Instructions
Prepare the crust
- 1
Preheat oven to 175°C (350°F).
- 2
Mix crumbs, sugar, and melted butter.
- 3
Press into the bottom and a bit up the sides of a 9-inch springform pan.
- 4
Bake for 10 minutes and let cool.
Make the filling
- 1
Beat the cream cheese until smooth.
- 2
Add sugar and beat until combined.
- 3
Add eggs one at a time.
- 4
Mix in vanilla, sour cream, and (optionally) cornstarch.
- 5
Pour into the prepared crust.
Bake in a water bath
- 1
Wrap the springform pan in foil.
- 2
Place in a larger pan filled with hot water halfway up the sides.
- 3
Bake for 55–60 minutes — the center should still jiggle slightly.
- 4
Turn off the oven, crack the door, and let it sit for 1 hour.
- 5
Refrigerate for at least 4 hours or overnight.
Cherry topping
- 1
In a saucepan, combine cherries, sugar, and lemon juice.
- 2
Simmer for 5–7 minutes.
- 3
Mix cornstarch and water separately, then stir into the cherry mixture.
- 4
Cook until thickened. Let cool.
- 5
Spoon over chilled cheesecake before serving.
Notes
Notes
-
Use room temperature cream cheese for a smooth texture.
-
For best results, bake in a water bath to avoid cracks.
-
The cherry topping can be made with fresh or frozen cherries — adjust sugar to taste.
-
Chill the cheesecake overnight for the best flavor and structure.
Nutrition
Nutrition (per 100g)
| Calories | 330kcal |
| Carbohydrates | 36g |
| Fat | 20g |
| Protein | 5.5g |